Udon Noodles with Curry Tofu Nuggets

I had a full day and came home late. I love tofu and decided to make udon noodles with curried tofu, spinach, and bell pepper, for a simple dinner for myself.

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Black Bean and Corn Pupusa, Sauteed Broccolini and Spinach (No Added Fat)

My family is traveling and I came home late from teaching, so a quick meal for myself was in order. I love the pupusas that Tres Latin Foods makes - each is only 3.5g of fat and they're so tasty! I heated two of the black bean and corn ones in a 350°F oven for about 10m. I also sauteed with no oil on a cast iron pan some onion, garlic, broccolini, and spinach.

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Hemp and Chickpea Tempeh with Broccolini and Cauliflower, Quinoa (Almost No Added Fat)

My wife and daughter are traveling on Friday and I'm teaching tomorrow, so this is my last meal for the family till they return. My wife had picked up some broccolini, which I thought I'd make a mixed vegetable waterless dish out of. I picked up some Hempé brand soy-free hemp seed and chickpea tempeh, which I air fried at 350°F for 4 minutes then 400°F for an additional 2 minutes.

I put, in this order, a little onion, half a head of broccolini chopped into 1/2" pieces, maybe 2 cups of frozen cauliflower florets, 3/4 cup frozen bell pepper slices, and a large baby bok choy, cut into 1" lengths, into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.

I mixed the "fried" tempeh and vegetables, then mixed in 4T of Frontera brand key lime skillet sauce (1g of fat per 2T). I served with sprouted quinoa and some delicious tomatoes.

I don't list this as "no added fat" because the tempeh has 7g of fat per serving, which is a quarter of the package. I used maybe 4/5 of the package; divided by the three of us, we each got about 4/15 or 1/4 of the package, so about 7g of fat. That's still not bad!

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Fava Bean with Sweet Potato and Plantain (No Added Fat)

Introductory comments go here. Here is what I did.


Ingredients

• 1 1/2 cups sweet potato cut into approx. 3/8" cubes (I used a medium Japanese sweet potato); unpeeled if organic (as mine was)
• Medium plantain, ripe or not, cut into 1/2" cubes (mine was ripe and, surprsingly, good eating raw, perhaps the first time I've found this to be the case; cut, it made 1 1/4 cups)
• 1 1/2 cups baby spinach leaves
• 1t fennel seeds
• 1/4 t turmeric
• 1/2 cup water
• 15 ounce can fava beans, rinsed and drained
• 1t lime juice
• 1/2 t salt
• (optional) jalapeno, hot sauce, or other source of spicy heat to preference (I omitted, but hot sauce would have gone well with this dish)

Process

1. I put all the ingredients except the beans, lime juice, salt, and optional heat into my Instant Pot pressure cooker and pressure steamed for 9m.
2. After the cooking was done, I waited a few minutes and gently released pressure, then mixed in the remaining ingredients.

I served with Pad Thai brown rice noodles.

Results

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Ideas for the future

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